Heritage turkeys are great for backyard production, either for food production for the family, or as extra income. Bourbon Red turkeys for sale are great for backyard or free range pasture production. They eat insects and any plants they can find. They also like veggies and fruit. Supplemental food spread in the coop at night will train free range poultry to return to the coop to roost at night.
Buff turkeys with reddish coloring were bred by settlers in Pennsylvania. These birds, called Tuscarora Reds or Tuscawara Reds, were carried west by settlers to Ohio and Kentucky. In the late 1800's, J. F. Barbee created the Bourbon Red turkey by crossing Standard Bronze, White Holland, and Buff turkeys. Originally called Kentucky Red Bourbons, or Butternut turkeys, they were renamed Bourbon Reds, after Bourbon County in Kentucky. The breed was recognized by the American Poultry Association in 1909.
Bourbon Reds were a popular choice for the Thanksgiving or Christmas table during the 1930's and 1940's. Today the Broad Breasted White Turkey is the exclusive breed used in mass production, sold at every grocery store. After a dramatic decline in population, Bourbon Reds are slowly recovering, although still considered a rare breed. Individuals and small producers specializing in heritage birds find these turkeys easy to raise. They retain their wild cousins natural instincts for mating and breeding, as well as the wild turkey's ability to fly.
In its heyday, the breed standard was 15 kilograms, or 33 pounds for males, and 8.2 kilograms, or 18 pounds for hens. Recommended weights for slaughter were 10.4 kilograms, or 23 pounds for toms, and 6.3 kilograms or 14 pounds for hens. There are efforts to restore these standards, but today, most birds vary widely in weight, as much as 30% from the old standards.
The breeds distinctive trait is it's red plumage and its white flight and main tail feathers. Tail feathers are crossed with soft red bars near the ends. Neck and breast feathers are chestnut mahogany with undercolor feathers light buff to almost white. The beak is horn at the tip, dark at the base. The beard is black, the wattle is red. Toes and shanks are pink.
Provide about 4 feet of feeding space to prevent food fights. This can be accomplished by setting up multiple feeding stations or by spreading feed across a wide area on the ground. Provide a coop for shelter in storms and protection from predators at night. Day time pastures should be fenced to protect from day time predators.
Coops should be raked daily and disinfected monthly. Small yards will need to be raked daily to clean away feces. Water should be available 24 hours a day. Rotate birds between pastures for cleanliness, health, and management of the pasture.
This is a fun bird to raise. They're friendly and curious. Expect your bourbon reds to come running at feeding time. They'll follow you around the pasture, sometimes making a nuisance of themselves. This hardy, healthy breed lives 5-10 years. They're easy to breed and easy to raise. They reach an edible weight around 6 months, although slightly older birds with a little more weight will be more tender and tasty. The meat is tender and tasty with an ample supply of both white and dark meats. The eggs are tasty and edible but hard to crack.
Buff turkeys with reddish coloring were bred by settlers in Pennsylvania. These birds, called Tuscarora Reds or Tuscawara Reds, were carried west by settlers to Ohio and Kentucky. In the late 1800's, J. F. Barbee created the Bourbon Red turkey by crossing Standard Bronze, White Holland, and Buff turkeys. Originally called Kentucky Red Bourbons, or Butternut turkeys, they were renamed Bourbon Reds, after Bourbon County in Kentucky. The breed was recognized by the American Poultry Association in 1909.
Bourbon Reds were a popular choice for the Thanksgiving or Christmas table during the 1930's and 1940's. Today the Broad Breasted White Turkey is the exclusive breed used in mass production, sold at every grocery store. After a dramatic decline in population, Bourbon Reds are slowly recovering, although still considered a rare breed. Individuals and small producers specializing in heritage birds find these turkeys easy to raise. They retain their wild cousins natural instincts for mating and breeding, as well as the wild turkey's ability to fly.
In its heyday, the breed standard was 15 kilograms, or 33 pounds for males, and 8.2 kilograms, or 18 pounds for hens. Recommended weights for slaughter were 10.4 kilograms, or 23 pounds for toms, and 6.3 kilograms or 14 pounds for hens. There are efforts to restore these standards, but today, most birds vary widely in weight, as much as 30% from the old standards.
The breeds distinctive trait is it's red plumage and its white flight and main tail feathers. Tail feathers are crossed with soft red bars near the ends. Neck and breast feathers are chestnut mahogany with undercolor feathers light buff to almost white. The beak is horn at the tip, dark at the base. The beard is black, the wattle is red. Toes and shanks are pink.
Provide about 4 feet of feeding space to prevent food fights. This can be accomplished by setting up multiple feeding stations or by spreading feed across a wide area on the ground. Provide a coop for shelter in storms and protection from predators at night. Day time pastures should be fenced to protect from day time predators.
Coops should be raked daily and disinfected monthly. Small yards will need to be raked daily to clean away feces. Water should be available 24 hours a day. Rotate birds between pastures for cleanliness, health, and management of the pasture.
This is a fun bird to raise. They're friendly and curious. Expect your bourbon reds to come running at feeding time. They'll follow you around the pasture, sometimes making a nuisance of themselves. This hardy, healthy breed lives 5-10 years. They're easy to breed and easy to raise. They reach an edible weight around 6 months, although slightly older birds with a little more weight will be more tender and tasty. The meat is tender and tasty with an ample supply of both white and dark meats. The eggs are tasty and edible but hard to crack.
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If you are looking for bourbon red turkeys for sale click the link to Rusty Duck Lane in Bozeman, Montana. For details on our chickens and Nigerian Dwarf Goats, visit us at http://www.rustyducklane.com today.
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